Meatballs (Vegetarian) — world recipes
World recipes

Meatballs (Vegetarian)

This recipe for Vegetarian Meatballs is delicious and easy to prepare. The meatballs don't come out spherical; they are more of squished hemispheres, flat on one side.

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By CookInstruction Kitchen Published Updated Updated Updated 5 days ago
Prep
18 min
Cook
42 min
Total
1 hr
Servings
As written in source
Difficulty
Medium

Timings are approximate — worked out from the method, not measured in a test kitchen.

Ingredients

1 large onion, chopped
1 package (340 g) Yves "Veggie Ground Round" ground beef substitute
3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup
2 eggs
3 Tbsp breadcrumbs
⅛ tsp dried paprika
Low-sodium soy sauce to taste (optional)

Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.

Cooking instructions

1

Procedure

Preheat oven to 350°F.

2

Procedure

Sauté onion; pour off oil and set aside.

3

Procedure

In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.

4

Procedure

Add all remaining ingredients and mix well.

5

Procedure

Grease a large 12 x 18-inch (31 x 45 cm) baking tray.

6

Procedure

Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.

7

Procedure

Bake at 350°F for 22 minutes.

8

Procedure

Flip meatballs over.

9

Procedure

Bake for an additional 9 minutes.

10

Notes, tips, and variations

The barbecue sauce and/or soy sauce add an umami taste to the meatballs, which makes them taste more like real meat.

11

Notes, tips, and variations

Any other pre-cooked ground meat substitute should also work.

Photo: Unforgettableid · Public domain · · Photo source and licence

Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source

Read it through first

Skim all 11 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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